Creamy sweet potato cheesecake

    6 hours 10 min

    This is a fantastic way of incorporating sweet potatoes into a dessert. A pastry base is filled with a mixture of cream cheese, sweet potatoes and spices, then baked to perfection.

    13 people made this

    Serves: 16 

    • 125g plain flour
    • 4 tablespoons caster sugar
    • 1 1/2 teaspoons lemon zest
    • 1 1/2 teaspoons orange zest
    • 115g unsalted butter, chilled
    • 40g desiccated coconut
    • 1 egg yolk, beaten
    • 1 tablespoon water
    • 675g cream cheese, softened
    • 150g caster sugar
    • 3 tablespoons plain flour
    • 1 tablespoon grated lemon zest
    • 1 tablespoon grated orange zest
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 400g cooked and mashed sweet potatoes
    • 4 eggs
    • 4 tablespoons double cream

    Prep:1hr10min  ›  Cook:1hr  ›  Extra time:4hr chilling  ›  Ready in:6hr10min 

    1. Preheat oven to 180 C / Gas 4.
    2. Make the base by stirring together 125g flour, 4 tablespoons sugar, 1 1/2 teaspoons lemon zest and 1 1/2 teaspoons orange zest. Cut in butter until mixture resembles coarse crumbs; stir in coconut. Mix together egg yolk and water; stir into flour mixture. Form dough into ball.
    3. Press slightly less than half the mixture onto the bottom of a 23cm springform tin with the sides removed. Place on shallow baking tray and bake for 15 minutes or until lightly browned. Let cool. Attach sides onto tin and press remaining mixture all the way up the sides of the tin; set aside.
    4. To make the filling, combine cream cheese, 150g sugar, 3 tablespoons flour, 1 tablespoon lemon zest, 1 tablespoon orange zest, cinnamon and nutmeg. Beat until smooth. Blend in sweet potatoes and eggs. Stir in double cream. Pour mixture into prepared base. Place tin in a shallow baking tray.
    5. Bake in preheated oven for 65 to 70 minutes or until centre of the cheesecake is nearly set.
    6. Cool in tin on wire rack for 15 minutes. Using a small spatula or knife, loosen the edges; cool for an additional 30 minutes. Remove sides of the tin and allow cheesecake to cool completely. Cover and refrigerate for at least 4 hours before serving.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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    Reviews & ratings
    Average global rating:

    Reviews in English (13)


    Very good and not too sweet. I replaced the crust with a gingersnap/graham cracker crust.  -  08 Dec 2001  (Review from Allrecipes US | Canada)


    This was a good recipe; I made this for Thanksgiving dessert. The biggest challenge was the crust--it was difficult to spread the crust on the bottom of the pan, and then later on, the sides. I think it could have cooked longer than the suggested 70 minutes. I know the recipe said cook until set, but I thought it was set at 70 minutes. Would recommend this only to experienced cooks due to the crust factor!  -  26 Nov 2001  (Review from Allrecipes US | Canada)


    Either we didn't follow recipe completely or something was missing. It just didn't taste like cheesecake. Tasted more like pumpkin pie! Maybe too much flour or not enough heavy cream.  -  02 Dec 2002  (Review from Allrecipes US | Canada)